Why does grape jelly crystallize in refrigerator?

Grape jelly crystallizes in the refrigerator because the sugar content in the jelly is too high. When a liquid is cooled, the molecules slow down and become closer together. This allows the sugar molecules to form crystals. The higher the sugar content, the more likely the liquid is to crystallize.

There are a few things that can be done to prevent grape jelly from crystallizing. One is to reduce the amount of sugar in the jelly. Another is to add a small amount of corn syrup or honey to the jelly. This will help to prevent the sugar from crystallizing. Finally, the jelly can be stored in a cool, dark place. This will help to slow down the crystallization process.

If grape jelly does crystallize, it can be reheated gently until the crystals dissolve. The jelly can then be cooled and stored in a cool, dark place.